1 medium onion, finely chopped
3 tablespoons olive oil
1 cup cooked spinach, drained and chopped (equivalent to 1/2 cup fresh spinach)
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk (240 ml)
1 teaspoon salt or to taste
1/4 teaspoon white pepper
5 eggs
6 egg whites
1 medium onion, finely chopped
3 tablespoons olive oil
1 cup cooked spinach, drained and chopped (equivalent to 1/2 cup fresh spinach)
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk (240 ml)
1 teaspoon salt or to taste
1/4 teaspoon white pepper
5 eggs
6 egg whites
Grease a soufflé dish with butter, 18 cm in diameter
Dust with flour
Rotate the dish to spread the flour and discard any excess
Set aside
In a medium pan, sauté the onion in olive oil over high heat for about 3 minutes, or until caramelized
Add the spinach and cook for another 3 minutes, stirring constantly
Remove from heat and let cool slightly
In another pan, melt the butter over high heat
Add the flour and stir constantly for 2-3 minutes, or until a smooth paste forms
Remove from heat and gradually add the milk, stirring constantly
Return to low heat and continue stirring for 5-10 minutes, or until the mixture thickens and becomes smooth
Remove from heat and season with salt and pepper
Let cool slightly
Add the eggs one at a time, stirring constantly
Return to low heat and stir continuously for another 2-3 minutes, or until the mixture thickens further
Remove from heat and let cool completely
Preheat the oven to 180°C (medium)
Beat the egg whites in a separate bowl until stiff peaks form, being careful not to overbeat and cause them to become too stiff
Gradually add the egg whites to the soufflé mixture, stirring gently
Add the cooked spinach and stir gently
Pour into the prepared soufflé dish and bake for about 30 minutes, or until puffed and golden brown, with a creamy center
